Squash soup

Preparation :45 min Cooking :1h
Difficulty :easy
Servings :6 to 8

I will probably receive a bunch of nice comments about this squash soup, but the truth is that …. this recipe comes from my girlfriend !!! Last year, we still had plenty of squashes and she created this amazing soup … It’s now up to you to try it !!!


  • Olive oil
  • 1 red onion, chopped
  • 4 cups pumpkin flesh cut into cubes
  • 1/2 buttercup squash
  • 2 medium Russet potatoes, peeled and diced
  • 1 turnip, peeled and diced
  • 1 sweet potato, peeled and diced
  • 2 tablespoons grated fresh ginger
  • 1/2 teaspoon cumin
  • 1/2 teaspoon curry
  • 1/2 teaspoon turmeric
  • 1/4 cup white wine
  • 4 to 5 cups chicken broth (or vegetables)
  • Salt and ground pepper


  • In a large saucepan over medium heat, pour 1/4 cup of olive oil and add the onion. Cook for 2 minutes, stirring.
  • Add the rest of the vegetables, ginger and spices then season with salt and pepper generously. Stir and cook for 10 to 12 minutes, stirring, to caramelize vegetables. Add oil as needed.
  • Add the white wine and scrape the bottom to get all the flavours. Cover with chicken broth and stir.
  • Bring to a boil, reduce to low heat and cover. Simmer for 45 minutes or until vegetables are ultra tender. Puree, taste and rectify the seasoning if necessary.
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Our wine stewards suggest

+- 15$ Irurtia Gewurztraminer 2015

Elegance is the word that immediately comes to my mind to describe this wine from the vineyard Alois Lageder, made of gewurztraminer. From northern Italy, it has a floral nose, a spicy side and a touch of lychee. All in balance, it is a wine of high class! The palate is dry, a nice freshness on a fatty texture in perfect harmony with this soup. A real wine that warms the heart!

Grisette de la Marmitte, Sutton Brouërie, 4.3%

With vegetal, pepper and lemon notes, this farm beer will complement the exotic spices of this soup. The pepper found in the beer will come to please the cucurbits, while the lemony notes will blend with the ginger aromas of the soup. Very dry, this beer will let the squash sugars express themselves.

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